Apple Crumble Cheesecake

Stepping in to fall with this apple crumble cheesecake. This cheesecake if full of fall flavors. It has a cinnamon and nutmeg cookie crust, cheesecake filling and topped with cinnamon sugar apples and lots of crumble.

This apple crumble cheesecake is a perfect fall dessert. It has apples and cinnamon giving it lots of flavor. The crust is spiced with nutmeg and cinnamon. It lifts the cheesecake to another level together with the cinnamon sugar apples and crumble. They are all tired together perfectly with the creamy cheesecake filling.

For more cheesecake recipes, try Aperol Spritz Cheesecake, Espresso Chocolate Cheesecake and Raspberry Cheesecake.

WHY THIS RECIPE WORKS

• Cinnamon sugar apples: This cheesecake burst off apple flavor! It has diced apples covered in cinnamon sugar.
• Cinnamon and nutmeg crust: The crust is spiced with cinnamon and nutmeg which takes this cheesecake to another level.
• Crunchy crumble: The crumble is the cherry on top of this cheesecake, giving crunch and delicious flavor.
• Creamy cheesecake filling: The creamy and smooth cheesecake filling ties together this delicious cheesecake.

INGREDIENT NOTES

These are some of the key ingredients for this apple crumble cheesecake. For a full list of ingredients, check out the recipe card below.

• Digestives cookies: We don't have graham crackers in Danmark, so I therefore use Digestive cookies. But if you can buy graham crackers then you can definitely use those instead if you want.
• Cream cheese: It's important that it's full-fat cream cheese and it's at room- temperature when using it. Take the cream cheese out of the fridge 1-2 hours before baking.
• Sour cream: Measure and let the sour cream come to room temperature 1-2 hours before baking.
• Eggs: Take the eggs out of the fridge 1-2 hours before baking.
• Apples: Dice the apple into small cubes. Use any apple you love, e.g. Jonagold, Granny Smith, Pink Lady etc.
• Cinnamon: Cinnamon brings out all of the fall flavors, therefore cinnamon in both the crust and around the apples.
• Nutmeg: For extra delicious fall notes, I've add nutmeg to the crust. If you don't like nutmeg, it can be replaced by cinnamon.

STEP BY STEP INSTRUCTIONS - CRUST

Here is how to make and bake these apple crumble cheesecake. This recipe needs a stand mixer or an electric hand mixer, and a 22 cm spring pan lined with baking paper.

The full recipe is down below in the recipe card.

Before starting preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 22 cm spring pan lined with parchment paper in the bottom.

STEP 1: In a food processor, add the cookies, brown sugar, cinnamon and nutmeg and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.

STEP 2: In a 22 cm spring cake pan add parchment paper to the bottom. Add the cookie crumble and press the cookie crust down with the bottom of a glass, and up agains the side of the pan, so it’s well packed together and flattened out. Bake it for 10 min. Then let it cool down so that it’s cool to touch. 

STEP BY STEP INSTRUCTIONS - APPELS AND CRUMBLE

While the crust cools down, prepare the apples and the crumble.

STEP 1: Dice the apples into small cubes and toss them in granulated sugar and cinnamon. Overtime the sugar will drag out some of the liquid in the apples, avoid adding that to the cheesecake when placing the apples.

STEP 2: Add flour, brown sugar and butter to another bowl. Mix it together by hand or with an electric hand mixer, until it forms a crumble structure. Set it aside both aside toppings while making the cheesecake filling.

STEP BY STEP INSTRUCTIONS - CHEESECAKE

Keep the oven temperature at 160ºC/ 325ºF conventional oven.

STEP 1: With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 min on low speed.

STEP 2: In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.

STEP 3: Pour the cheesecake batter into the spring pan. Gently divide the cinnamon sugar apples first on top of cheesecake, followed by the crumble.

STEP 4: Boil up water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. This method will prevent water from getting into the crust. Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method. Bake for 1 hour and 20-30 min.

STEP 5: Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.

STEP 6: Then take it out of the oven and remove it from the water bath. Take off the aluminum foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature. Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.

EXPERT BAKING TIPS

• Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
• Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
• Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

WHY BAKE THE CHEESECAKE IN A WATER BATH

Why is baking a cheesecake in a water bath so important? What the water bath does, is that it makes the cheesecake bake more gentle. When baking a cheesecake without a water bath, it is more likely for it to over-bake, which will give a curdled texture, a cracked and lopsided top. The hot water protects your cheesecake while it's baking in the oven. It makes sure your cheesecake comes out smooth and cream

STORAGE

Store the apple crumble cheesecake in the fridge in an airtight container. It's best enjoyed within 5 days.

Other Cheesecake Recipes To Try

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Apple Crumble Cheesecake

Apple crumble cheesecake with a cinnamon and nutmeg cookie crust, cheesecake filling and topped with cinnamon sugar apples and crumble.

4.86 fra 7 stemmer

Print Recipe Pin Recipe

Prep Time 1 hr

Cook Time 1 hr 25 mins

Rest time 6 hrs

Course Dessert

Cuisine American

Servings 10 people

Equipment

• 22 cm spring pan

Ingredients

 

MetricUS Customary

 

1x2x3x

COOKIE CRUST

• 200 g digestive or graham cookies
• ½ teaspoon nutmeg
• 1,5 teaspoon cinnamon
• 1,5 tablespoon brown sugar
• 50 g butter melted

APPELS AND CRUMBLE

• 150 g apple diced small (1-2 apples)
• 1 tablespoon granulated sugar
• 1 teaspoon cinnamon
• 100 g all-purpose flour
• 80 g brown sugar
• 70 g butter room temperature

CHEESECAKE

• 600 g cream cheese full fat, room temperature
• 200 g granulated sugar
• 150 g sour cream 18% room temperature
• 1 teaspoon cornstarch
• 2 teaspoon vanilla extract
• 3 large eggs room temperature

Instructions

 

COOKIE CRUST

• Preheat the oven at 160ºC/325ºF, conventional oven.
• In a food processor, add the cookies, brown sugar, cinnamon and nutmeg and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.
  200 g digestive or graham cookies, ½ teaspoon nutmeg, 1,5 teaspoon cinnamon, 1,5 tablespoon brown sugar, 50 g butter
• In a 22 cm spring cake pan add parchment paper to the bottom. Add the cookie crumble and press the cookie crust down with the bottom of a glass, and up agains the side of the pan, so it’s well packed together and flattened out.
• Bake it for 10 min. Then let it cool down so that it’s cool to touch.

APPELS AND CRUMBLE

• While the crust cools down, prepare the apples and the crumble.
• Dice the apples into small cubes and toss them in granulated sugar and cinnamon. Overtime the sugar will drag out some of the liquid in the apples, avoid adding that to the cheesecake when placing the apples.
  150 g apple, 1 tablespoon granulated sugar, 1 teaspoon cinnamon
• Add flour, brown sugar and butter to another bowl. Mix it together by hand or with an electric hand mixer, until it forms a crumble structure. Set it aside both aside toppings while making the cheesecake filling.
  100 g all-purpose flour, 80 g brown sugar, 70 g butter

CHEESECAKE

• Preheat the oven at 160ºC.
• With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 min on low speed.
  600 g cream cheese, 200 g granulated sugar
• In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
  150 g sour cream 18%, 2 teaspoon vanilla extract, 3 large eggs, 1 teaspoon cornstarch
• Pour the cheesecake batter into the spring pan. Gently divide the cinnamon sugar apples first on top of cheesecake, followed by the crumble.
• Boil up water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. This method will prevent water from getting into the crust.
• Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method.
• Bake for 1 hour and 20-30 min.
• Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
• Then take it out of the oven and remove it from the water bath. Take off the aluminum foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.
• Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.

Nutrition

Carbohydrates: 61gProtein: 9gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 120mgSodium: 368mgPotassium: 210mgFiber: 1gSugar: 41gVitamin A: 999IUVitamin C: 1mgCalcium: 121mgIron: 2mg

Keyword apple, apple crumble, cheesecake, cinnamon, crumble

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